TURKEY CUTLETS WITH SUN-DRIED TOMATOES
Yield: 4
Ingredients
• 1 Pound TURKEY BREAST CUTLETS
• 1/4 Teaspoon white pepper
• 1/4 Cup sun-dried tomatoes with oil, drained and sliced, 2 T. oil reserved
• 1 Can (4 ounces) sliced mushrooms, well drained
• 1/4 Cup green onion, thinly sliced
• 1/4 Cup dry white wine
1) Sprinkle each turkey cutlet with pepper. In large, non-stick skillet, over medium-high heat, saute turkey in 1 tablespoon reserved oil from tomatoes, for 2 to 3 minutes per side or until turkey is no longer pink in center. Transfer turkey to platter and keep warm.
2) In same skillet, saute mushrooms and onions for 1 to 3 minutes in remaining 1 tablespoon oil. Add wine and tomatoes; simmer 1 to 3 minutes or until heated throughout.
3) To serve, spoon sauce over cutlets.
Nutrition Facts
Calories 286; Total Fat 15g; Cholesterol 70mg; Sodium 177mg; Total Carbohydrate 5g; Protein 29g
Recipe by The National Turkey Federation www.eatturkey.com
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